Bollito Misto Recipes

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BOLLITO MISTO



Bollito Misto image

For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste to the table, though all are bathed in the combined cooking juices that convey the essence of every ingredient.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 22

3 tablespoons extra-virgin olive oil
1 pound beef brisket, fat trimmed
Coarse salt and freshly ground pepper
8 cups homemade or store-bought low-sodium beef stock
12 baby carrots, 4 chopped, 8 whole
2 celery stalks, 1 chopped, 1 cut into 1-inch pieces
1 1/2 medium red onions, 1/2 onion chopped, whole onion halved
2 sprigs flat-leaf parsley
1 dried bay leaf
1 pound cotechino sausage
2 sweet Italian sausages
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces
8 Red Bliss potatoes (or any boiling potatoes)
1 cup fresh flat-leaf parsley
1 cup fresh basil
1 cup fresh mint
1/4 cup capers, drained and rinsed
1 tablespoon whole-grain Dijon mustard, plus more for serving
2 anchovy fillets, rinsed
1 garlic clove, smashed
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer. Cover, and simmer gently until brisket is very tender, about 2 hours.
  • Transfer brisket to a plate. Strain stock though a fine sieve into pot, then add browned brisket, sausages, chicken, and potatoes. Bring to a boil, reduce heat, and simmer until meats and potatoes are just tender, about 30 minutes. Add whole carrots, onion halves, and remaining celery. Cover, and cook until vegetables are tender, 10 to 15 minutes.
  • Using a slotted spoon, transfer meat and vegetables to a platter. Strain stock into pot, and cook until reduced by half, 15 to 20 minutes.
  • Make the salsa verde: Puree all the ingredients through garlic in a blender. With machine running, add oil in a slow, steady stream. Season with salt and pepper.
  • Slice meats, and arrange on the platter with vegetables. Drizzle some reduced stock on top. Serve with salsa verde, mustard, and remaining stock.

BOLLITO MISTO (ITALIAN BOILED MEATS WITH RED AND GREEN SAUCES)



Bollito Misto (Italian Boiled Meats With Red and Green Sauces) image

Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant affair, with many cuts of veal, beef, tongue, sausages and a fat capon. This is a simpler version, though it is still a project and easier to complete if the work is spread over two or three days. But it is a worthy adventure. Serve the broth as a traditional first-course soup garnished with tortellini or other small stuffed pasta shapes, or plain, in little cups, for sipping. Two bright sauces - one green, one red - round out the dish as condiments.

Provided by David Tanis

Categories     meat, main course

Time P2DT5h

Yield 6 to 8 servings

Number Of Ingredients 34

4 pound chuck roast, rolled and tied
3 pounds bone-in beef shank, sliced 1 1/2-inch thick
Salt and pepper
4 whole cloves
2 bay leaves
2 large onions, peeled
1 teaspoon whole black peppercorns
2 celery stalks
2 large carrots, peeled
1 precooked cotechino sausage (about 1 pound)
6 sweet Italian sausages, with or without fennel seeds (about 1 1/2 pounds)
8 medium carrots, peeled
3 fennel bulbs, trimmed and cut into wedges
6 medium golden beets, turnips or rutabaga, peeled, cut into wedges
1 1/2 pounds small potatoes, such as Yukon Gold
Parsley sprigs, for garnish
3 bunches parsley, leaves and tender stems (about 3 cups)
1 bunch basil, leaves only (about 2 cups)
2 tablespoons capers in brine
Extra-virgin olive oil
Generous pinch of red-pepper flakes
Salt and pepper
4 thinly sliced scallions
2 tablespoons grated horseradish
A few drops of red wine vinegar
1 cup cubed day-old bread (1/2-inch pieces)
1/4 cup red wine vinegar
2 large roasted peppers (jarred are O.K.)
2 small garlic cloves
2 tablespoons tomato paste
1 teaspoon paprika (sweet or hot are fine, as long as it's fresh)
1/4 teaspoon ground cayenne
2 to 3 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Prepare the meats: Season chuck roast and beef shank generously with salt and pepper and let sit for 1 hour at room temperature or refrigerate overnight, if time permits. Transfer meats to a 12-quart pot. Use the whole cloves to stick the bay leaves onto the whole onions, and add to the pot along with peppercorns, celery stalks and large carrots.
  • Cover with 4 quarts water (or a little more to cover) and bring to a boil. Reduce heat, cover with lid ajar and cook at a bare simmer for 2 to 3 hours, until meats are fork tender.
  • Make the salsa verde: Purée parsley, basil and capers in food processor with about 1 cup olive oil to make a rough, loose paste. Transfer to a bowl, and stir in red-pepper flakes, salt and pepper, scallions, horseradish and vinegar. Thin with more oil to desired consistency. You should have 1 1/2 cups. (Both sauces can be made well ahead of time. The salsa verde will keep for 2 to 3 days in the refrigerator and is great on grilled fish, chicken or vegetables.)
  • Make the salsa rossa: Soak bread cubes with red wine vinegar until soft. Transfer to a blender or food processor, along with roasted peppers, garlic, tomato paste, paprika and cayenne. Blend until smooth, thick and creamy. Transfer to a bowl, stir in olive oil until it's the consistency of a milkshake. (Don't worry if it's a little thin.) Season with salt and pepper. Taste and adjust seasoning - it should be spicy, and you should have 1 1/2 cups. (The sauce will keep in the refrigerator for 1 week.)
  • Once meats are tender, remove them from the pot and set aside. Strain broth through a fine mesh sieve and discard aromatics. Ladle off any surface fat. (If time permits, refrigerate meat and broth overnight.) Reheat meat in a small amount of broth. Bring remaining broth to a simmer and reduce for 10 to 15 minutes to concentrate flavors. Season to taste.
  • Bring a separate pot of water to a light simmer over medium heat, and cook the precooked cotechino sausage for 30 minutes. Add the Italian sausages and simmer for 12 minutes, until firm and cooked through. Turn off heat and keep sausages warm in their cooking liquid.
  • As sausages cook, prepare the vegetables: Bring a pot of well-salted water to a boil. Cook each type of vegetable separately until soft but not mushy, about 10 minutes each, a bit longer for the potatoes. Blot on a kitchen towel, then arrange on a platter and keep warm.
  • To serve, cut chuck roast into 3/4-inch-thick slices, and chop shank meat into rough chunks. Cut cotechino crosswise into 1/2-inch slices. Leave Italian sausages whole. Arrange all meats on a platter, moisten with a little hot broth and garnish with parsley sprigs. This meal works well as a buffet, or you may prepare individual plates. Pass salsa verde and salsa rossa at the table. Serve broth in small cups alongside, if desired.

BOLLITO MISTO



BOLLITO MISTO image

Categories     Chicken

Yield 20 servings

Number Of Ingredients 28

Two 4-pound chickens
2 3/4 cups kosher salt
1 1/2 cups sugar
3 gallons cold water
16 dried hot red chiles
6 bay leaves
4 heads of garlic, halved horizontally
2 large white onions, sliced
2 tablespoons black peppercorns
1 1/2 tablespoons coriander seeds
1 teaspoon fennel seeds
1 star anise pod, crushed
Eight 1 1/4-pound whole fresh pork shanks or one 6-pound veal shank, cut into 4 sections by the butcher
One 6-pound beef brisket
bollito
5 pounds garlic pork sausages
6 celery ribs, cut into thirds
6 carrots, cut into thirds
4 heads of garlic, cloves smashed
6 dried hot red chiles
6 bay leaves
3 large onions, quartered
2 cups parsley
1 fennel bulb, thickly sliced
One 1-ounce package thyme sprigs
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 bottles dry white wine

Steps:

  • 1.SALT AND BRINE THE MEATS In a baking dish, rub the chickens with 1/4 cup of the salt. Cover and refrigerate overnight. 2.In a large pot, combine the remaining 2 1/2 cups of salt and the sugar with 1 gallon of the water and boil, stirring, until the salt and sugar dissolve, 5 minutes. Turn off the heat and add the chiles, bay leaves, garlic, onions, peppercorns, coriander, fennel and star anise. Add the remaining 2 gallons of water, the shanks and the brisket and refrigerate overnight. 3.MAKE THE BOLLITO Rinse the chickens. Drain the brined meat; discard the garlic, onion and seasonings. Halve the brisket lengthwise along the grain. Divide the chicken, shanks, brisket and sausages between 2 pots. Divide the remaining ingredients between the pots and add enough water to cover the meats. Bring to a boil, then reduce the heat and simmer until the chicken and sausages are cooked through, 1 hour; transfer to a roasting pan and cover loosely with foil. 4.Continue to simmer the bollito until the shanks and brisket are very tender, 1 hour and 20 minutes. Add the shanks and brisket to the roasting pan. Strain the broth; discard the vegetables and spices. Spoon off the fat. Return all of the meat to the broth to rewarm. 5.Pull large pieces of meat from the shanks; discard the bones. Thinly slice the brisket across the grain. Cut off the chicken drumsticks, thighs and wings and thickly slice the breast meat. Slice the sausages. Arrange the meats on platters and ladle broth on top to moisten them. Serve the remaining broth with the meats, or reserve for another use.

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Top Asked Questions

How to make bollito misto with brisket?
Directions. Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer.
What to serve with the Gran bollito misto?
Salsa verde (Green sauce). This, to me, is the indispensable accompaniment to the Gran Bollito Misto or, for that matter, any boiled meat dish. Take a big bunch of fresh parsley, stems removed, together with a few anchovy fillets, a handful of capers, a few cornichons (if you like) and a clove or two of garlic.
How long do you boil a bollito?
Bring to a boil, then reduce the heat and simmer until the chicken and sausages are cooked through, 1 hour; transfer to a roasting pan and cover loosely with foil. Continue to simmer the bollito until the shanks and brisket are very tender, 1 hour and 20 minutes.
What is bollito broth?
The resulting broth is skimmed, strained, and used as a base for soups and risottos. In Italian cuisine, bollito was prominent throughout the second millennium.

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